Lobster Ravioli with Shrimp and Zucchini Ribbons in Lemon Cream Sauce

Treat yourself to a luxurious seafood pasta that’s surprisingly simple to make at home. This dish combines tender lobster-filled ravioli with succulent seared shrimp and delicate zucchini ribbons, all enveloped in a luscious lemon cream sauce. A sprinkle of Parmesan and a touch of chili flakes add the perfect finishing touch.

Whether you’re looking to impress guests or simply craving a gourmet weeknight dinner, this recipe delivers restaurant-quality flavor in just 30 minutes. The creamy sauce comes together beautifully, coating every ravioli and shrimp with bright, tangy notes of lemon.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon. Trim ends from zucchini; shave lengthwise into ribbons using a peeler, rotating as you go, until you reach the seedy core; discard core.
2. Rinse shrimp under cold water and pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer shrimp to a plate; set aside. Wipe out the pan.
3. In the same pan over low heat, melt 1 tablespoon butter with a drizzle of olive oil. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Turn off heat; stir in cream cheese and sour cream until smooth.
4. Once water is boiling, add ravioli and reduce heat to low. Cook until tender and floating, 3-4 minutes. Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli.
5. Return the pan with sauce to low heat. Stir in 1/3 cup reserved pasta water and juice from half the lemon. Add 2 tablespoons butter; stir constantly until melted. Repeat with another 2 tablespoons butter; cook until sauce is creamy, 2-3 minutes. If sauce seems too thick, add more pasta water a splash at a time. Gently stir in shrimp and zucchini ribbons; cook until zucchini is tender, 1-2 minutes. Add drained ravioli and stir to coat. Turn off heat; season with salt and pepper.
6. Divide ravioli mixture among plates. Sprinkle with Parmesan, scallion greens and as much lemon zest and chili flakes as desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but cook according to package directions, usually a minute or two longer. Be sure to reserve pasta water as directed.

What can I substitute for shrimp?

You can use scallops or even chunks of firm white fish. Cook until just opaque.

How do I make zucchini ribbons without a peeler?

A mandoline slicer works well or you can slice the zucchini lengthwise into thin strips with a sharp knife.